Mexican Street Corn, also known as elote, is a fantastic side dish to any barbecue. Grilled corn is a staple in our household and this recipe almost always makes an appearance at all our outdoor gatherings. Fun part of this is that you can go in so many different directions. You can fancy up the presentation by leaving the husks on or keep it simple and serve it bar-style and have your guests dress their own.
This is a very versatile dish and I urge you to get creative with it! A popular serving method is bar-style where you let your guests dress their grilled corn as they want. All you need to do is put the mayo and spice mixture in a bowl (I’d leave out the ancho chili to let your guests determine the spice level), cotija cheese, lime wedges, cilantro and ancho chili in dishes and you’re set!
Category: Vegetables / Appetizers & Sides
Quantity: 6 ears of corn with husks
Grill: Dyna-Glo Grill
Heat Source: Gas
Estimated Cook Time: 8-10 Minutes
Actual Cook Time: 8 Minutes
Estimated Cooking Temperature: 500 degrees
Actual Cooking Temperature: 500 degrees
Location of Purchase: Local grocery store
Cook Date: July 4, 2020
½ cup mayonnaise (I definitely prefer Hellmans or Dukes)
1 cup cotija cheese (this is more than you need, but the more the merrier!
½ tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
½ teaspoon ancho chili (if you like spicier, add more, if you want no spice then eliminate)
1 Lime (you’ll want to zest the lime for garnish and cut into wedges to allow your guests to add more if desired)
Step 1: Husk your corn and remove the silk. If you are going for the ultimate presentation, peel back the husk leaving it intact to the cob. Remove the silk from the corn. Note that the husk is strictly for appearances and if cooking at home for the family, keep it simple and clean it all off.
Step 2: Start your grill and heat to roughly 450 degrees or so. Plus/minus 50 degrees is fine as this does require you to keep an eye on the corn anyways.
Step 3: While the grill is heating, in a bowl, mix the mayonnaise, paprika, salt, pepper, and ancho chili. Use some of the mixture and apply to corn. You can use a brush if you want to keep your hands clean but I just use my hands and rub it into the corn. Make sure there is plenty left over. I suggest using about 1/3 of the mixer on the corn before it goes on the grill.
Step 4: Grill the corn, about 2-3 minutes a side. You want a nice even char on the corn.
Step 5: Remove the corn from the grill, apply the remainder of the mixture. Top with as much, or little, cotija cheese as you desire and top with the lime zest and some chopped cilantro to bring some vibrant coloring to the dish. Serve with a lime wedge.
Step 6: Eat and enjoy!
Let me know what you think in the comments below! Any challenges you ran into? Please share with the community.
Lessons Learned (Note: I will update this section to include your lessons learned from the comment section)
I alluded to it in the recipe but do not leave your corn unattended on the grill. Corn can easily turn black on a hot grill and ruin the dish.